Gluten Free Pasta Salad
This simple recipe can be customized with whatever you have on hand. Pasta salad is one of my favorites — a delicious and super easy side that I make when I’m feeling carby, but also want to sneak in all the veggies.
May 13, 2020
You just can’t go wrong with pasta salad. Add as much pasta (and multiple kinds?) as you want. Add as many vegetables as you want. Throw in some grilled chicken or sausage, for that matter!
Personally I love to fill it with as many vegetables as I have. My favorites for pasta salad are cucumber, tomato, bell pepper, onion, and some kind of leafy green like spinach or arugula.
What really makes this recipe stand out is a quick, homemade dressing and the addition of fresh herbs. This takes your pasta salad from boring, old, predictable to fresh and (feeling) healthy!
How to Make It
All pasta salads have the same basic structure:
- Pasta
- Something crunchy (cucumber, peppers, cabbage)
- Something sweet (tomato)
- Something tangy (dressing, olives, cheeses)
Boil pasta in salted water
I love mixing noodle shapes, if I have them on hand. Even if you aren’t strictly gluten free, using gluten free pasta is a great way to add some healthier grains into your diet — like brown rice and quinoa, and even legumes like chickpeas. If you do have an allergy or are gluten-sensitive, be sure to always check that your products are certified gluten free, and check ingredients.
Some of my favorite gluten free pasta brands are Banza, Trader Joe’s, and Aldi. Comment below if you have other favorites!
Best shapes for pasta salad:
- Penne
- Macaroni
- Farfalle (bowties)
- Fusilli or Rotini
- Cavatappi
- Conchiglie (shells)
- or Tortellini -- an amazing choice! But I have yet to find a gluten free version in our stores... Please comment if you know of something!
Chop vegetables
While your water is boiling, chop up any vegetables you wish. I love packing in all the vegetables I can. Usually, I do about 1/3 pasta and 2/3 vegetables. Some great choices include:
- Cucumber
- Bell Pepper
- Cabbage
- Onion
- Cherry Tomatoes
- Avocado
- Spinach or Arugula
If you’re not serving the pasta salad immediately, make sure to wait on adding the more delicate things, like avocado and spinach. Add these right before dressing and serving your salad. The same goes if you’re adding cheese, especially softer ones!
Other goodies & additions
Anything beyond your basic pasta and vegetables is just a bonus now!
I really like the addition of fresh herbs to brighten everything up, and I usually throw in some cannellini beans for extra protein. Sometimes I’ll do pre-cooked and chilled chicken instead, if I want it to become a filling meal. For a different protein, there’s also hard-boiled eggs!
You could also add other canned items like olives, artichokes, or hearts of palm. And of course, don’t forget the cheese. The possibilities are endless.
Pick one, or many!
- Fresh Herbs (cilantro, basil, parsley, dill, chives)
- Proteins (cannellini beans, chicken sausage, eggs)
- Canned items (olives, artichokes, hearts of palm)
- Cheese (fresh mozzarella, parmesan, feta, goat cheese, gorgonzola)
add your favorite dressing
I usually prefer to make a quick homemade dressing, but you could use your favorite bottled dressing as well. A vinaigrette works best here — like Greek or Italian, or something more adventurous. You can always just drizzle on olive oil and vinegar if you prefer something simpler.
The basic recipe I use for a vinaigrette is ¼ cup olive oil, 2 tbsp red wine vinegar, 2 tsp Dijon mustard, 1/2 tsp garlic salt, and ¼ tsp black pepper. A lemony dressing works very well too. Just reduce the vinegar to 1 tbsp, and add about 1 tbsp of fresh lemon juice instead.
That’s it! Hope you enjoy this simple recipe.
Try it with my Coconut-Crusted Tilapia!
Gluten Free Pasta Salad
Equipment
- Saucepan
- Bowl
- Knife
Ingredients
- 8 oz gluten free noodles
- variety of chopped vegetables: cucumber, cherry tomatoes, bell pepper, onion, carrots, or avocado
- olives or artichokes, sliced
- cannellini beans, rinsed and drained
- preferred fresh herbs: cilantro, basil, dill, or parsley
- salt and pepper, to taste
- pre-made Greek or Italian dressing, or homemade dressing
- spinach or arugula, chopped
- preferred cheese: fresh or ground parmesan, fresh mozzarella, feta, gorgonzola, or goat cheese
Instructions
- Boil salted water and cook GF noodles to box instructions. Be careful not to overcook the pasta. Drain pasta and chill while preparing the rest of the dish.
- Chop all vegetables into bite-size pieces. Exclude spinach and avocado if you aren't serving immediately. Season with salt and pepper.
- Toss vegetables, beans, and olives/artichokes with the chilled pasta. Add fresh herbs. Season to taste again, if needed.
- Add dressing. For homemade dressing, whisk together ¼ cup olive oil, 2 tbsp balsamic or red wine vinegar, 2 tsp Dijon mustard, 1/2 tsp garlic salt, and ¼ tsp black pepper. Chill until ready to serve.
- Top the salad with chopped spinach or arugula (if not already added) and preferred cheese. Serve immediately.
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